Training Servers to Stay Out of the Weeds

Training Servers to Stay Out of the Weeds

The sight is all-too common: A stressed-out server spinning out of control in his or her section. Table No. 1 needs a clean fork. Table No. 2 was just seated and the guests are scanning the restaurant for someone -- anyone -- to wait on them. Table No. 3 asked for...

Guest Experiences that Create Loyalty

Guest Experiences that Create Loyalty

The Service That Sells! Cycle of Service follows the guest experience from the time they pull into your parking until the time they walk out the door. So far, we’ve covered Making Guests Feel Welcome, Greeting & Seating Guests, Bussing Tables, and Generating Sales....

What’s the Key to Restaurant Guest Loyalty?

What’s the Key to Restaurant Guest Loyalty?

Hint: It’s right in front of you, literally. It’s the productivity of your back-of-house staff. It’s the friendliness of your greeter. It’s the knowledge and pizazz of your servers. It’s how you work the room on every shift. Does that mean you and your staff have to...

Three Elements of Generating Restaurant Sales

Three Elements of Generating Restaurant Sales

The restaurant business is show business. Maybe not Hollywood style show business, exactly, but more like a great improv show where every performance is new and unpredictable. You are the director, and your staff is the cast and crew. Your servers are the stars of the...

Train Your Staff on the Entire Guest Experience

Train Your Staff on the Entire Guest Experience

Restaurant service is much more than delivering hot food hot and cold food cold. Service is an invisible product. It's what sets your restaurant apart from the competition and creates repeat business and referrals. Exceptional service takes hard work by everyone on...

Setting Your Restaurant Training Stage

Setting Your Restaurant Training Stage

The restaurant business is like show business. Your back-of-house staff is your crew, and your front-of-house staff is your cast. Your guests – the most important people in your restaurant – are your audience. And you? You’re everything else – producer, director, and...

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